Kofta b' Tahini

Today I am sharing a recipe for a dish that was a childhood favourite of mine. It's called, Kofta b'Tahini, which literally translates from Arabic to Meatballs and Tahini.

This is a very delicious and hearty dish which is perfect for a cold day when you're looking to devour some comfort food!

Kofta b Tahini

Traditionally, this dish is prepared in layers. Usually, minced meat is pressed on the bottom of a pan, followed by placing scalloped potatoes on top and finally, smothered with a Tahini sauce. I decided to change it up a bit. I used the same traditional ingredients but chose a different method, by coring and stuffing the potatoes instead. It's still the same familiar taste, with a modern twist!

Potatoes stuffed with meat

If you're looking to make something different and delicious for dinner using Tahini, and you're not worried about the calorie count, give this a try! It will make a perfect Sunday evening dinner.

Ingredients

12 medium potatoes

1 lbs ground lamb (or beef, turkey)

1 large onion

1 cup tahini paste

1 cup water

Juice of 2 lemons 

1/4 cup chopped parsley

1/4 cup pine nuts

2 cloves garlic

2 tbsp extra virgin olive oil

Ready for 400C heat

2 tsp baharat (Arabic all spice)*

1 tbsp salt

1 tsp black pepper

*(if you do not have baharat, you may also

use 1/4 tsp of nutmeg, cinnamon, paprika and allspice )

Method

Preheat oven to 400C.

Heat a frying pan with added olive oil and cook diced onions until they start to turn golden in colour. Let cool.

Mince the sautéed onion, parsley and garlic in a food processor for a few seconds, then add the ground meat and spices. Make sure to pulse a few times so it's a smoother, more minced texture.

Kofta b'Tahini

Wash, peel and core 12 potatoes. You can pick up a utensil to core vegetables at most supermarkets. After you've finished coring (hoping carpel tunnel hasn't set in!) stuff the all the potatoes. Place the potatoes in a roasting dish with the opening facing upwards. Set aside.

In a separate bowl, whisk tahini paste, water and the juice of 2 lemons ( I also added the juice of a blood orange - I was feeling creative!) Pour the sauce all over the potatoes, and sprinkle pine nuts all over the top. Pop in the heated 400C oven for 70 minutes, and then another 5-10 on low broil.

Enjoy!

Baked Mahi Mahi with Sweet Glaze

If you're looking for a meaty fish that is very tasty and satisfying, give Mahi Mahi a try. It's not too flaky, so it likely won't fall apart when cooking. I enjoy baking fish most of the time, and love to make different glazes or sauces for different types. I chose to make a sweet glaze which pairs well with my Mahi Mahi and it has always been a hit with those who have tried it. Give it a try the next time you're looking to serve fish for dinner.


Ingredients
4 -  5oz fillets of Mahi Mahi

Mahi Mahi

3 tbsp honey
3 tbsp baslamic vinegar
3 tbsp soya sauce
2 tbsp sesame oil
1 tbsp mined garlic
1 tbsp minced ginger

Method
Place Mahi Mahi in shallow dish. In a separate bowl, combine remaining ingredients and pour over fish, Let marinate for at least 30 minutes. When you're ready to cook, reserve the marinade and pour into pan on low heat until it thickens into a glaze,

Heat oven to 350C, and place fish on greased baking tray. Cook for 25 minutes. Pour glaze on fish and serve with your favourite sides!

Enjoy!